Lemon Curd Sweet Rolls

These past few months I intended to throw myself back into my baking and blogging in my free time. Instead, it was consumed in much needed house projects , pets and family, and a new advancement in my career. So here’s to getting back to my blogging and having fun in the kitchen.

Today I made a new special dessert for my lemon loving grandmother. We decided to spend the afternoon outside taking in the sun and summer air. After a healthy lunch of grilled salmon salads we spoiled ourselves with a new recipe I tried. This recipe features a homemade sweet roll dough with a lemon curd filling, topped with a lemon icing. Enjoy.

Lemon Curd Sweet Rolls


For the Sweet Rolls

• 1/2 cup water

• 3/4 cups milk

• 3/4 cups granulated sugar

• 1/2 cup unsalted butter (very soft or melted)

• 1 Large egg (at room temperature)

• 1 teaspoon salt

• 4 1/2 Cups unbleached all-purpose flour

• 2 Tablespoons instant yeast

• 10 ounce lemon curd

My homemade curd recipe: https://pottsboilingover.com/2017/05/25/the-perfect-lemon-tart/

For the Glaze

• 1 cup powdered sugar

• 1 Tablespoon lemon juice

• 3 Tablespoons milk


First step, if making homemade lemon curd, I would make the curd and let cool in the fridge before starting the sweet roll dough.

Heat water and milk to luke warm, Add the yeast, and stir to combine. Allow the yeast to sit for 5 to10 minutes to proof.

Add yeast mixture to the bowl of a stand mixer.

Add remaining ingredients, and mix for 4 to 5 minutes to fully combine.

Place dough in an oiled bowl and cover. Allow dough to rise in a warm location for 1 and a 1/2 hours, or until doubled. I used a large ceramic bowl and plastic wrap. I put it in the microwave just to keep it out of the way while I cleaned the mixer.

Remove dough and place on a flour covered work surface.

Roll dough out to a 15″ x 18″ rectangle.

Spread fresh lemon curd over dough to within 1/2″ of the edge.

Start rolling dough from the left (long side) to the right.

Measure and mark dough in 1 and a 1/2″ increments.

Slice dough on the marks, and place in a 13″ x 9″ baking pan that has been sprayed with cooking spray.

(They don’t have to be pretty because they will rise and then will turn perrty 🙂

Cover and allow to rise until doubled in size, about an hour. Preheat oven to 350 degrees.

Place rolls in oven and bake fo 20-25 minutes, or until golden brown and cooked through in the center. Check the center with a toothpick. (May look finished and golden but could still be raw in center. Learned from experience)

To make the glaze:

Whisk ingredients together in a small bowl. Add additional milk if needed to reach desired consistency.

Drizzle glaze over rolls in the pan. Serve. I was also told; “this would be great with vanilla ice cream.” I was just excited to eat it the next day warmed for breakfast.

(Adapted from cookingwithcurls.com)

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